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Indian Chicken
Nb persons: 4
1/2 teaspoon | black pepper, powder |
1/4 teaspoon | cardamom, powder |
6 | chicken legs |
2 tablespoons | garlic paste |
2 tablespoons | ginger paste |
2 tablespoons | gram flour, (besan) (flour made out of chickpeas) |
1/4 teaspoon | nutmeg, powder |
salt to taste | |
1/4 cup | yoghurt |
5 tablespoons | vegetable oil |
1/4 teaspoon | turmeric powder |
4 tablespoons | lime juice |
1/2 teaspoon | red chili powder |
1/2 teaspoon | cumin powder |
Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24
pieces in all. Whisk yoghurt in a large bowl, add the remaining
ingredients and mix well. Rub the chicken pieces with this mixture. Keep
aside for 4 hours. Preheat the oven to 350 degrees F. Skewer the marinated
tikka at least an inch apart. Keep a tray underneath to collect the
drippings. Roast in a moderately hot tandoor for 6-7 minutes, basting at
least once. In a charcoal grill, for about the same time, basting once. In
a pre-heated oven, roast the tikka (pieces) for 8-10 minutes, basting at
least twice. Make sure that the chicken does not touch the sides or the
bottom of the oven.
Terry
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